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Chicken Bhuna

You voted 5. Total votes: 353
Chicken Bhuna
Ingredients

Diced Chicken 800 gms
Water 300 ml
Medium Onions, finely chopped 1
onion for puree 1
Oil
Tumeric Powder 1 tsp
Curry Powder 4 tsp
Chilli Powder 1 tsp
Garam Masala Powder 2 tsp
Yogurt 6 tbsp
Tomato Puree 4 tbsp
Pureed Onions 6 tbsp
Ginger Puree 2 tsp
Garlic Puree 2 tsp


Method

1. To make the onion puree, bring a small pan of water to the boil and add some chopped onions. Boil them until soft, drain and puree with a food processor.
2. Heat a large pan. Once it’s hot, add the oil and chopped onions and reduce to a low heat. Cook the onions slowly and gently until golden brown in colour.
3. Make a paste of Ginger Puree, Garlic Puree, Curry Powder, Turmeric Powder, Chilli Powder and a splash of water.
4. Add to the pan of onions and stir in well. Fry for a couple of minutes.
5. Add the Diced Chicken and stir in well.
6. Mix the Yogurt, Tomato Puree and Onion Puree together in a bowl with the water. Pour into the pan and mix well.
7. Simmer for 15 – 20 minutes. Stir occasionally.
8. Finally sprinkle in the Garam Masala and stir in well for the final 2 minutes before serving.

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